Red Snapper: Some questions
Sylvia D'Cruz
cajun seasonings. I have never made such a disaster in my life.
Here's what I did. I melted some margarine, added the above spices to it,
coated the already cut red snapper in it and placed it a hot pan with
a little bit of oil in it. As soon as I placed it in the pan, it began to
shrivel and curl up. I turned it over, but it touched the pan only at
a single line of contact. BTW it had a thick skin. And, I started off with
the skin side down, first.
I took it out. It was cooked but hard. Plus it did not have that crunchy
blackened coating. Also, it still smelled fishy. Plus the whole house.
What went wrong ?
Any help will be appreciated.
I still have two more packets in the freezer.
============================================================================
Sylvia D. D'Cruz
Mead Data Central Systems & Product Technology
P.O. Box 933 udc...@meaddata.com
Dayton, Ohio 45401 (513) 865-6800
============================================================================
Sylvia D'Cruz
In article <1992Mar23.2...@meaddata.com>, udc...@meaddata.com (Sylvia D'Cruz) writes:
|> On friday I tried to make some blackenned red snapper - with the blackened
|> cajun seasonings. I have never made such a disaster in my life.
|>
|> Here's what I did. I melted some margarine, added the above spices to it,
|> coated the already cut red snapper in it and placed it a hot pan with
|> a little bit of oil in it. As soon as I placed it in the pan, it began to
|> shrivel and curl up. I turned it over, but it touched the pan only at
|> a single line of contact. BTW it had a thick skin. And, I started off with
|> the skin side down, first.
|>
|> I took it out. It was cooked but hard. Plus it did not have that crunchy
|> blackened coating. Also, it still smelled fishy. Plus the whole house.
|> What went wrong ?
|>
|> Any help will be appreciated.
|> I still have two more packets in the freezer.
I will try it once again, sometime soon incorpoarting all the suggestions
outlined below
Thanks for all the responses.
======================================
From: Felix Yen <y...@stsci.edu>
you have to slash the skin just as you might slash the fatty outer layer
of a steak to keep it from curling on the grill. in this case, cut the
Skin into diamonds by scoring it several/many times along both diagonals.
make sure the cuts aren't too shallow.
Felix
======================================
From: mi...@yuba.wrs.com (Mike Deliman)
Hello Sylvia,
I've had few experiences with blackend foods, but I will relate the most
plesant of those.
One of my close friends in Santa Cruz, Ca, is a candian who's background
is Israeli. ( Kind of funny, an Israeli Kanook cooking Cajun style! )
At any rate, what he did was to take Filet Mignon, and (as you did) dunk
'em in melted butter and then coat with blackening spices.
Then, he dropped them (one at a time, with sufficient re-heat time) on
to a cast-iron griddle. The griddle was extreemly hot - I believe that
it was near the flash point for cooking oil (corn, olive). He'd drop the
steak on there, seer it untill some smoke (yes, actualy smoke) popped
up, then flip it till it was cooked. These came out excellent.
He's also blackened salmon (quite well), but did this on an extreemly
hot BBQ.
(I know this doesn't give much help, but I think the clue here is the
hotness of the pan, and that cast iron holds heat by far better than
other matierials...)
Ciao!
-Mike
======================================
From: bu...@wet.net.netcom.com (Butch Katigbak)
you used margarine.
Its the caramelized butter (slightly burnt) which creates the blackened
flavor.
Carol Miller-Tutzauer
>a single line of contact. BTW it had a thick skin. And, I started off with
>the skin side down, first.
>
>I took it out. It was cooked but hard. Plus it did not have that crunchy
>blackened coating. Also, it still smelled fishy. Plus the whole house.
>What went wrong ?
First.... use a fish fillet (or steak) no thicker than 1/2 inch
thick. And remove the skin! Leaving the skin on is the main
reason your fillet curled in the pan.
Second.... the fishy smell is probably because the piece of
fish you used really wasn't fresh. To get really fresh fish,
you have two choices. One option is to never buy a fish that
doesn't (at least initially) have the head intact, the eyes
are nice and plump, and the gills bright pink/red; you can THEN
have the fishmonger fillet it for you (and be sure to have the
skin removed as well). The other option is to buy frozen fish
fillets that are frozen AT THE POINT OF HARVEST. You can't
beat the "professional" freezing of fish. In many ways, orange
roughy is so popular because it is harvested in New Zealand,
frozen there, and THEN shipped, still frozen. Often, it is
fresher than most domestic fish available in the U.S. My
personal favorite for blackening is farm-raised catfish (Yes,
catfish!). Just be sure that you get fillets that aren't too
thick (or trim them down a bit). Another good fish is red
snapper fillets. The ones we get are from Jamaica, but we only
purchase these the very day they come in, and I make sure the
eyes and gills look very fresh. Some other suggestions are
frozen perch or whiting fillets.
Third.... be sure you do this whole process either outdoors,
or with a commercial-strength vent system, or your regular
vent in combination with a fan and a partner to blow the
swirling smoke out the kitchen window! ;-)
Seriously, however. Do try again. Just make sure you get
a skinless fillet and something that is very fresh.
(Just an inside tip: Fish first appear in the market whole.
When their eyes and gills start to go, the heads are cut off
and they are displayed that way. When they really start getting
old, they are cut up into fillets. Now.... is anyone going
to buy fillets again? Just get a whole fish and have it prepared
to your specifications at the time! Too bad the great lakes
are so polluted, or I'd just go fishing on my own all the time.)
Felix Yen
Carol Miller-Tutzauer (ria...@ubvmsb.cc.buffalo.edu) responding to
Sylvia D. D'Cruz's (udc...@meaddata.com) query about blackened fish:
> First.... use a fish fillet (or steak) no thicker than 1/2 inch
> thick. And remove the skin! Leaving the skin on is the main
> reason your fillet curled in the pan.
I have to point out that this is a stylistic decision. I've blackened
a fairly wide variety of fish, though admittedly not catfish or red
snapper. If I had to choose a favorite, it would probably be either
cod or flounder, maybe mackerel. (I should add that I use the term
rather loosely. The pan's always as hot as I can get it, but I may
use a smaller amount of spice and varying amounts of clarified butter.)
I prefer to leave the skin on and slash it partly because I can slash
faster than I can skin and partly because I think the cooked skin gives
the dish more character.
> [lots of good advice about selecting fresh fish]
>
> Third.... be sure you do this whole process either outdoors,
> or with a commercial-strength vent system, or your regular
> vent in combination with a fan and a partner to blow the
> swirling smoke out the kitchen window! ;-)
Absolutely, and especially if you're cooking mackerel.
Felix
y...@stsci.edu
Martin Golding
not rec.food.cooking)
udc...@meaddata.com (Sylvia D'Cruz) writes:
: On friday I tried to make some blackenned red snapper - with the blackened
: cajun seasonings. I have never made such a disaster in my life.
You could always go back to the original recipe- sprinkle on the "blackened"
""Cajun"" seasoning dry, and grill it. I've had great success just broiling
in the oven. You don't get the sizzle, but you don't get a kitchen full of
spicy smoke, either.
The professionals all claim that a regular kitchen stove won't heat your
pan up to the _red_hot_ temperature required for blackening. But they'd
prefer you buy blackened at their restaurant.
Historical note:
The original recipe was a "Creole minceur" version of an old Creole
recipe involving significant amounts of butter. Prudhomme developed a
version that was dry spiced and grilled. When he opened his own restaurant
in the old French quarter, he couldn't afford the necessary remodelling to
have an open grill, and invented blackening.
Martin Golding | If there were a God,
| cocoa butter would be monounsaturated.
[motcsd!]mcspdx!adpgate!martin
Bruce Smith
>
>(Just an inside tip: Fish first appear in the market whole.
>When their eyes and gills start to go, the heads are cut off
>and they are displayed that way. When they really start getting
>old, they are cut up into fillets. Now.... is anyone going
>to buy fillets again? Just get a whole fish and have it prepared
>to your specifications at the time! Too bad the great lakes
>are so polluted, or I'd just go fishing on my own all the time.)
>
getting frsh filets here in Boston, especially cod, flounder, and, in
season, bluefish. I catch plenty of my own fish, and so I have a pretty
good idea of what "fresh" means. Some mild-flavored fish, such as pollock
(a member of the cod family), actually become better tasting -- assuming you
want your fish to have some kind of taste -- after a few days. On the other
hand, I've seen some pretty old-looking whole fish in display cases: sunken
eyes, faded gills, etc. Are all the Great Lakes so polluted that fish cannot
be eaten from them?
Bruce Smith
Jon Pastor
they had all the signs of being quite fresh -- clear eyes, no smell
whatsoever, etc. -- but they were so slimy that I could barely hold them still
while steaking them. I called the market, and was told that this is yet
another sign of freshness; I guess that the skin dries out as the fish gets
older and older.
Siddharth Dasgupta
I can attest to this. In Bengal, there are at least two varieties of
fish that are always bought live - walking perch (called "koi" in
Bengali and different from the koi here) and a smaller variant of the
catfish (called "magoor" in Bengali). They are usually put in a bucket
of water till ready to be prepared. But then they are so slippery that
one needs liberal doses of ash (usually from the coal burning oven) or
some sandy soil - doused liberally over the hands and the still
strapping fish before they can be prepared for cooking.
Phil
The colours fade rather quickly as well - most fish are rather irridescent around the scales, but this hardly lasts any time at all once the fish is dead. It' certainly true that if a fish is very fresh, it is naturally slimy - ever tried catching one? esp. an eel or tench ...
All this is certainly true of freshwater (inc game) fish, but should apply equally to sea fish.
phil
--
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<
phil houseago |So I asked my friend, 'where's all that black smoke
ph...@muppet.bt.co.uk |coming from' - he just smiled and said,
|'You know, it might even snow some ...'
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<
Andy Nguyen
+One option is to never buy a fish that
+doesn't (at least initially) have the head intact, the eyes
+are nice and plump, and the gills bright pink/red; ...
Additionally, the eyes should be clear if the fish is fresh. As the fish
ages, its eyes get more cloudy. Also, if you can, smell the fish. Fresh
fish should not smell fishy (no, really!). The longer a fish sit in the
open air, the more the bacteria go to work, producing a bad fishy smell.
(This is true for all (I think) seafood.)
--
Andy Nguyen / Team Paranoid
(212) 267-7722 ...!uunet!tivoli!aqn OR a...@tivoli.com
bruce bowser
> On friday I tried to make some blackenned red snapper - with the blackened
> cajun seasonings. I have never made such a disaster in my life.
> Here's what I did. I melted some margarine, added the above spices to it,
> coated the already cut red snapper in it and placed it a hot pan with
> a little bit of oil in it. As soon as I placed it in the pan, it began to
> shrivel and curl up. I turned it over, but it touched the pan only at
> a single line of contact. BTW it had a thick skin. And, I started off with
> the skin side down, first.
> I took it out. It was cooked but hard. Plus it did not have that crunchy
> blackened coating. Also, it still smelled fishy. Plus the whole house.
> What went wrong ?
bruce bowser
Michael Trew
on-topic here than anyone else.
itsjoan...@webtv.net
GM
Keep up the good work, Monsieur bb...!!!
O:-)
--
GM
dsi1
Toni Tone Tony
Ronny
Gary
and slightly spoiled fishy taste. The difference is noticeable.
I've noticed lately, my cans of tuna occasionally have that off taste.
Janet
> We should take a lesson from the Bowser; I think that he posts more
> on-topic here than anyone else.
>
"Bruce".
He's counting on gullible uneducated know-nothings to know even less
about Australia or vegetarian cooking than he does.
Janet UK
Mustafa
1. bruce_bowser doesn't nymshift.
2. bruce_bowser isn't Australian, isn't in Australia and doesn't
pretend either.
3. Time for your nap, Janet.
Wahid
Munir
GM
> In article <ssvusc$9av$2...@dont-email.me>, michae...@att.net says...
> >
> > We should take a lesson from the Bowser; I think that he posts more
> > on-topic here than anyone else.
> >
> Bowser is yet another nymshifting multi-group troll manifestation of
> "Bruce".
--
GM
bruce bowser
Osama
Barakah
Jeßus
ignore the posts as they generally contain nothing of interest, or
even relevance.
Rupert
Hank Rogers
He seems more sane than master bruce.
Bryan Simmons
tastes when it comes to food. He's harmless, and you can bet
your ass that his real name is not Bruce Bowser.
>
> --
> GM
--Bryan
Sheldon Martin
faggot name.
Harmen
wrote:
Harmen
you loser. no friends no real job no money no sex and no hope for the
future. Loser. Ghe Ghe Ghe.
Harmen
Hank Rogers
store was out of everclear.
Hank Rogers
Harmen
Michael Trew
Hey, at least 1 time out of 5 Bowser's 25-30 year old posts spring up an
actual topic discussion again.
Michael Trew
I've been in. He's just happy to be here in the discussion, and I'm
rather certain that he's his own person.
He's of no relation to Bruce of Oz, but he seems to be amused by posting
Dutch from Google-translate in response to him. As Cindy says,
"troll-lite".
Michael Trew
to have no interest in Usenet outside of RFC. I've seen Bowser post
under his name in several other newsgroups; he doesn't nym-shift.
GM
--
GM
GM
--
GM
Brazza
Dave Smith
is not using other profiles. There names here that some of us have
filters, but then there are others whose purpose here seems to be to
reply those people to increase the chances that their idiotic posts will
still be seen. X gets filtered for being a jerk. Then Y shows up and
replies to everything X posts. Then Z appears and and does the same. I
can tell you that there has been more than one person that I filtered
and then added one or more others because all they were doing was acting
as relays for the filtered crap.
jmcquown
> On 1/27/2022 17:19, bruce bowser wrote:
>>> On Monday, March 23, 1992 at 3:56:07 PM UTC-5, Sylvia D'Cruz wrote:
>>>> blackened
>>>> cajun seasonings. I have never made such a disaster in my life.
>>>> Here's what I did. I melted some margarine, added the above spices
>>>> to it,
>>
>> And I've heard that in France, the more moldy tastes are appreciated.
> We should take a lesson from the Bowser; I think that he posts more
> on-topic here than anyone else.
people posting here back then would have flamed Sylvia for using
margarine. ;)
Jill
bruce bowser
bruce bowser
Brazza
<adavid...@sympatico.ca> wrote:
>On 2022-01-29 1:57 a.m., Michael Trew wrote:
>> On 1/28/2022 15:06, GM wrote:
>>> Janet wrote:
>>>
>>>> In article<ssvusc$9av$2...@dont-email.me>, michae...@att.net says...
>>>>>
>>>>> We should take a lesson from the Bowser; I think that he posts more
>>>>> on-topic here than anyone else.
>>>>>
>>>> Bowser is yet another nymshifting multi-group troll manifestation of
>>>> "Bruce".
>>>
>>> N - O - P - E...
>>
>> Janet UK doesn't seem to be paying much attention. Many folks here seem
>> to have no interest in Usenet outside of RFC. I've seen Bowser post
>> under his name in several other newsgroups; he doesn't nym-shift.
>
>Does maintaining a username in one or more groups guaranty that a person
>is not using other profiles.
not? I'm sure it's happening. Right, Greg?
Brazza
wrote:
>On 1/28/2022 12:27 AM, Michael Trew wrote:
>> On 1/27/2022 17:19, bruce bowser wrote:
>>> On Thursday, January 27, 2022 at 5:17:33 PM UTC-5, bruce bowser wrote:
>>>> On Monday, March 23, 1992 at 3:56:07 PM UTC-5, Sylvia D'Cruz wrote:
>>>>> On friday I tried to make some blackenned red snapper - with the
>>>>> blackened
>>>>> cajun seasonings. I have never made such a disaster in my life.
>>>>> Here's what I did. I melted some margarine, added the above spices
>>>>> to it,
>>>
>>> And I've heard that in France, the more moldy tastes are appreciated.
>>
>> We should take a lesson from the Bowser; I think that he posts more
>> on-topic here than anyone else.
>
>All he's doing is regurgitating old posts from the 1990's.
printed on your pillow.
Brazza
Brazza
Brozzo
Dave Smith
participates maybe it is Bowser who is following him.
Jeßus
(most) groups I used to inhabit. Nothing against him, but I generally
ignore his posts. They tend to be of no relevance to me.
And I used to be in a lot of groups once. Maybe up to 30 or more at a
time in Usenet's glory days.
These days, this is pretty much the only group I look at.
Jeßus
wrote:
>Je?us wrote:
>> On Fri, 28 Jan 2022 14:57:41 -0000, Janet <nob...@hame.cock> wrote:
>>
>>>>
>>>> We should take a lesson from the Bowser; I think that he posts more
>>>> on-topic here than anyone else.
>>>>
>>>
>>> "Bruce".
>>>
>>> He's counting on gullible uneducated know-nothings to know even less
>>> about Australia or vegetarian cooking than he does.
>>
>> I've seen him pop up in many .aus groups in the past. I generally
>> ignore the posts as they generally contain nothing of interest, or
>> even relevance.
>>
>
Dunno, I've never looked into him.
>He seems more sane than master bruce.
Well, he isn't all bitter and twisted like our Dutch friend.